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Oregano and Lemon Meatballs with Spicy Tomato Sauce

Oregano and Lemon Meatballs with Spicy Tomato Sauce

Prep Time ~

Cooking Time ~

Approx Cost ~ £?

Difficulty ~ Easy

Freeze ~ Yes

Serves ~ 6

Tip ~To freeze: let the meatballs and sauce cool completely, then place in a freezerproof box in the freezer. Thaw overnight in the fridge, then reheat in a saucepan over a very gentle heat, making sure you bring it all to the boil for a few minutes.

Ingredients

For the tomato sauce:

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, finely chopped

1 x 700g jar passata

1 x 400g tin chopped tomatoes

1 tablespoon tomato ketchup

Good pinch dried chilli flakes

Pinch caster sugar

For the meatballs:

1 tablespoon olive oil

1 onion, diced

400g / 14oz good quality pork sausagemeat

1 heaped teaspoon dried oregano

Zest ½ lemon

1 small egg, beaten

To serve - 600g / 1lb 5oz spaghetti cooked and grated parmesan cheese

Method

To make the tomato sauce, gently heat the oil in a large pan and cook the onion until softened.

Add the garlic and stir for a few minutes, then add the remaining ingredients and season.

Bring to the boil, and then simmer until starting to thicken - around 30 minutes.

Meanwhile make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, and then put in a bowl with the sausagemeat, oregano, lemon zest and seasoning.

Add the egg and mix well. With dampened hands shape into 18 meatballs. Brown them in a non-stick frying pan, in batches if necessary.

Add to the sauce and cook very gently until they are cooked through, it will take around 12 minutes. The meatballs should feel firm to the touch.